Chicken Taco Salad
1 lb Chicken meat
-- white Skinless
1/2 c Lettuce -- torn into pieces
2 md Tomatoes -- cut into pieces
1 cn Kidney beans -- rinsed and Drained (15 oz. size)
1 pk Taco seasoning mix
1/2 c Cheddar cheese -- non fat
Hot sauce to taste
1/2 pk Tortilla chips -- *baked* (1 GM fat per 20 chips)
Bottle Kraft fat free salad Dressing -- Catalina
Place chicken in a bowl and cover with waxed paper. Cook in microwave about 5
minutes. Remove and drain chicken to remove any fat.
Prepare taco mix as directed, substituting chicken for beef.
Place lettuce, tomatoes, and chips in a large bowl.
Add drained beans, grated cheese, and salad dressing. Mix
well.
Serve immediately.
Per serving: fat 4 GM, chol. 56 mg, calories 336, protein 30 G, carb. 46 GM, 11%
of calories from fat.
